Grilled Asparagus with Cured Egg Yolk, Panko and Parmesan

Grilled Asparagus with Cured Egg Yolk, Panko and Parmesan

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Blaine Staniford, Executive Chef, Grace; Fort Worth, Texas
The National Culinary Review, September 2014


1 bunch white asparagus, washed, trimmed
1 bunch green asparagus, washed, trimmed
2 T. olive oil
Sea salt, as needed
Pepper, as needed
½ cup grated cured egg yolk
½ cup grated Parmesan cheese
¼ cup toasted panko breadcrumbs


1) Fill medium-size pot with water; add salt. Bring to rolling boil. Blanch white asparagus 3-4 minutes, or until tender. Immediately remove from boiling water; shock in ice bath to stop cooking. Repeat blanching/shocking with green asparagus.

2) Season white and green asparagus with olive oil, salt and pepper. Place on grill; char on both sides 30-45 seconds. Remove from grill; place on serving plate.

3) Top asparagus with grated cured egg yolk, Parmesan cheese and toasted panko breadcrumbs. Serve immediately.


Side, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals